In a 5 to 6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste (about 20 minutes)

Add mushrooms and stir occasionally until liquid evapo- rates (about 10 more minutes)

Pour mixture out of pan; set aside. Add remaining tablespoon of oil to pan along with buf- falo meat

Stir frequently over high heat until meat is well browned and crumbly (about 10 minutes). Return onion mixture to pan along with tomatillos (break up with a spoon) and their liquid

Stir to free browned bits from bottom of pan

Add hominy, corn, cilantro, oregano, and chilies

Bring to a boil

Reduce heat, cover, and simmer for about 15 minutes, stirring occasionally to blend flavors

Spoon out and discard hot chilies before serving, if desired

Serve with warm soft tortillas and a crisp green salad

Makes 4 to 6 servings.